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Paulo Eduardo Sichetti Munekata
Paulo Eduardo Sichetti Munekata
Meat Technology Center of Galicia
Verified email at ceteca.net
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Cited by
Cited by
Year
A review of sustainable and intensified techniques for extraction of food and natural products
F Chemat, MA Vian, AS Fabiano-Tixier, M Nutrizio, AR Jambrak, ...
Green Chemistry 22 (8), 2325-2353, 2020
5582020
Bioactive peptides as natural antioxidants in food products–A review
JM Lorenzo, PES Munekata, B Gómez, FJ Barba, L Mora, ...
Trends in food science & technology 79, 136-147, 2018
4682018
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
P Umaraw, PES Munekata, AK Verma, FJ Barba, VP Singh, P Kumar, ...
Trends in Food Science & Technology 98, 10-24, 2020
3852020
The Russia-Ukraine conflict: Its implications for the global food supply chains
S Jagtap, H Trollman, F Trollman, G Garcia-Garcia, C Parra-López, ...
Foods 11 (14), 2098, 2022
3362022
Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description
JM Lorenzo, PE Munekata, R Dominguez, M Pateiro, JA Saraiva, ...
Innovative technologies for food preservation, 53-107, 2018
3062018
Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products
M Pateiro, B Gómez, PES Munekata, FJ Barba, P Putnik, DB Kovačević, ...
Molecules 26 (6), 1547, 2021
2842021
Application of pulsed electric fields in meat and fish processing industries: An overview
B Gómez, PES Munekata, M Gavahian, FJ Barba, FJ Martí-Quijal, ...
Food research international 123, 95-105, 2019
2682019
Phenolic compounds of green tea: Health benefits and technological application in food
JM Lorenzo, PES Munekata
Asian Pacific Journal of Tropical Biomedicine 6 (8), 709-719, 2016
2662016
Tomato as potential source of natural additives for meat industry. A review
R Domínguez, P Gullón, M Pateiro, PES Munekata, W Zhang, JM Lorenzo
Antioxidants 9 (1), 73, 2020
260*2020
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview
PES Munekata, G Rocchetti, M Pateiro, L Lucini, R Domínguez, ...
Current Opinion in Food Science 31, 81-87, 2020
2512020
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
M Pateiro, PES Munekata, AS Sant'Ana, R Domínguez, ...
International Journal of Food Microbiology 337, 108966, 2021
2402021
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant …
RPP Fernandes, MA Trindade, FG Tonin, CG Lima, SMP Pugine, ...
Journal of food science and technology 53, 451-460, 2016
2382016
Natural antioxidants in processing and storage stability of sheep and goat meat products
LCM Cunha, MLG Monteiro, JM Lorenzo, PES Munekata, V Muchenje, ...
Food Research International 111, 379-390, 2018
2152018
Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
JM Lorenzo, R Agregán, PES Munekata, D Franco, J Carballo, S Şahin, ...
Marine drugs 15 (11), 360, 2017
1952017
Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages
PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ...
Foods 9 (3), 288, 2020
1832020
Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases
M Gavahian, AM Khaneghah, JM Lorenzo, PES Munekata, ...
Trends in food science & technology 88, 220-227, 2019
1832019
Protein oxidation in muscle foods: A comprehensive review
R Domínguez, M Pateiro, PES Munekata, W Zhang, P Garcia-Oliveira, ...
Antioxidants 11 (1), 60, 2021
1772021
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties
R Domínguez, L Zhang, G Rocchetti, L Lucini, M Pateiro, PES Munekata, ...
Food chemistry 330, 127266, 2020
1722020
Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): A review
O López-Fernández, R Domínguez, M Pateiro, PES Munekata, ...
Antioxidants 9 (6), 479, 2020
1612020
Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life
R Mahendran, KR Ramanan, FJ Barba, JM Lorenzo, O López-Fernández, ...
Trends in food science & technology 88, 67-79, 2019
1522019
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